Discover the role of ammonium bicarbonate in nutrition, its benefits, usage in baking, precautions, and where to find this leavening agent.
Ammonium bicarbonate, also known as hartshorn or baker's ammonia, is a chemical compound commonly used in baking as a leavening agent. Despite its name, it does not contain any harmful ammonia and is safe for consumption in small quantities.
1. Leavening Agent: Ammonium bicarbonate releases carbon dioxide gas when heated, helping dough rise and creating a light texture in baked goods.
2. Low Sodium: Unlike other leavening agents like baking powder, ammonium bicarbonate is low in sodium, making it a suitable option for individuals on a low-sodium diet.
Ammonium bicarbonate is commonly used in traditional European and Scandinavian recipes for cookies, crackers, and gingerbread. It gives these baked goods a unique texture and flavor that is difficult to achieve with other leavening agents.
While generally recognized as safe by regulatory bodies, excessive consumption of ammonium bicarbonate can lead to digestive issues. It is important to use it in moderation and follow recipes carefully to avoid unpleasant side effects.
Ammonium bicarbonate can be found in specialty baking stores, some grocery stores, and online retailers. It is typically sold in small containers due to its potent leavening properties.